8 ounces penne pasta
1 (16 ounce) can crushed tomatoes
1 (16 ounce) can tomato puree
1 (16 ounce) can mushrooms, drained
1 (16 ounce) can tomato sauce
2 tablespoons olive oil
1 teaspoon salt
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Drain pasta thoroughly.
In a medium saucepan, heat tomato puree over medium heat. Saute tomatoes in olive oil briefly, stirring constantly. Stir in tomato sauce and olive oil. Bring to a boil, stirring constantly. Remove from heat.
Add chicken, tomato puree, mushrooms, tomato sauce and olive oil. Bring to a boil, stirring constantly. Stir until all ingredients are heated through. Transfer pasta to a large bowl.
In a large bowl, mix pasta, chicken, tomato puree, tomato sauce and olive oil. Beat with a wooden spoon until well blended. Spoon into 2 serving bowls.
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